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Vegetable: Golden Autumn Soup

Source of Recipe

Janet Willick


List of Ingredients

5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 rib celery, sliced
2 bay leaves
3 cans chicken broth (14 oz size)
2 cups half and half OR evaporated milk
1 teaspoon dried tarragon


Recipe

In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through. Yield: 12 servings (3 quarts).